How to braise small crucian carp?

Ingredients: small crucian carp, onion, ginger, garlic, chili, pepper, star anise, cinnamon, bay leaf, vinegar, dark soy sauce, oyster sauce , white wine, sugar, and salt (appropriate amounts of each)

1. Wash the small crucian carp and cut it into pieces. It depends on personal preference whether to leave the head on.

2. Put the chopped onions, ginger, garlic, peppers, peppercorns, star anise, cinnamon and bay leaves in the pot.

2. Heat oil in a pan, wrap the small crucian carp in a layer of flour, put it in the pan and fry it. Be sure to fry the spines thoroughly to make them crispy.

3. Take it out and put it in the pressure cooker, and put two hawthorns (depending on your personal taste).

4. Add an appropriate amount of salt, sugar, oyster sauce, white wine, dark soy sauce, and a little more vinegar. Add boiling water to cover the fish. Cover the pressure cooker and turn it on over high heat, then lower the heat for an hour because the fish is fried thoroughly. It will absorb part of the soup, so there won't be much soup to cover the fish. You can eat it in an hour without spitting out the stewed fish.

Tips

1. The fish should not be too big. It tastes better if it is small. It must be fried thoroughly, otherwise the pressure cooker will turn into fish sauce within an hour.